Beat the Budget’s Spanish-style chicken traybake
- 1.1kg Butcher’s Selection British Chicken Thighs
- 2x400g tins chopped tomatoes
- 150g black olives
- 1 lemon, ½ juiced, ½ cut into wedges
- 200g long-grain rice
- Bunch parsley, finely chopped
- STORE CUPBOARD
- 1tbsp rapeseed oil
- 1tbsp tomato purée
Preheat the oven to 180C/160C Fan/Gas 4.
Mix the oil and tomato purée in a bowl. Add the chicken and stir to coat.
Put the chicken in a large roasting tin in a single layer and cover with the tomatoes and olives. Squeeze over the lemon juice and season with pepper. Roast for 45 mins.
Make sure the chicken skins aren’t covered in sauce, to allow them to crisp up. Cook for another 30 mins until the chicken is cooked through.
After 15 mins, cook the rice according to the pack instructions, stirring in ½ of the parsley at the start.
Divide the chicken and sauce between plates and top with the rest of the parsley and a grind of pepper. Serve with the rice and lemon wedges.